Vegetable Soup

Homemade vegetable soup is easy-to-make-comfort-food; and so good for you!

1 T. oil

1 to 2 stalks celery + tops, chopped

1 large onion, chopped

2 cloves garlic, minced

6 c. water (include in this amount any leftover/saved cooking liquids, thawed)

3 T. dry lentils

2 T. uncooked rice

4 to 5 small to medium sized potatoes, peeled and diced

3 to 4 carrots, peeled and sliced

1 + c. chopped cabbage

1 can (14.5 oz.) crushed tomatoes

canned green beans (about 3/4 c. saved out/frozen, for this soup )

up to 4 T. cooked cracked or whole kernels wheat (optional, and good)

sea salt and pepper to taste

In large pot, on high heat: sauté/stir celery and onions in oil  until  deep brown on edges. Add garlic, stir. Add water/leftover liquids, bring to boil.  Add lentils, rice, potatoes, carrots, cabbage.  Bring to boil again, turn heat to medium low  Cover, cook 25 minutes.  Turn heat down to low/simmer, add crush tomatoes, leftover green beans, optional cracked wheat;  salt and pepper to taste.  Cover and simmer on low for about 20 minutes; stir occasionally. 8 generous servings.

Good with biscuits [or flour tortilla crackers, or whole wheat bread].

Big Sky Biscuits

This recipe makes 1 2 small-sized  biscuits.   Can make half recipe for 6.  Also,  I have allotted  enough ingredients within budget to make this recipe twice for one person/30 days.  This translates into 24 smallish biscuits, which would be 3 per meal, one person, 8 meals.

3/4 c. unbleached flour*

1/4 c. whole wheat flour

2 T. dry milk powder

2 tsp. baking powder

1/4 tsp. salt

3 T. lard or shortening

up to 1/2 c. water

Preheat  oven  to 425°.  Grease a  baking  pan  lightly.  Mix  flours,  dry  milk,  baking powder,  salt.  Cut in shortening until mixture resembles a coarse meal.  Gradually stir in water with a fork.  When all  is moistened,  use a large cookie scoop**, put mounds of dough 2 inches apart on greased baking pan. There will be 12 mounds.   Grease  fingers;  very gently  press top  of mounds  to flatten just slightly.  Bake for 9 to 10 minutes,  until  bottom  of biscuits  are  golden. Best  to serve  immediately;  can top  each biscuit  with a bit  of margarine or butter, if desired.

**use drop/spoon method if you do not have a cookie scoop. Each mound will be a full Tablespoon.

*Note: can use 1/2 c. unbleached flour, and 1/2 c. whole wheat flour in place of above flour measures.

Crusty Tuna Patties

1 can tuna, drained (can save liquid to make sauce; recipe below)

1 large egg

1 T. dry milk powder

1 tsp. oil

1/2 tsp. lemon pepper

1/4 tsp. garlic salt

half stalk celery, minced

3 T. minced onion

2 to 4 T. oil for cooking

Mix tuna, egg, dry milk, oil,  lemon pepper,  garlic salt,  celery,  onion.  Heat pan on medium;  add  oil  for  cooking.  Form 8 small patties in hot oil using a spoon.  Cook 4 minutes on each side.  Makes 2 to 3 servings.  Top with sauce.

Sauce for tuna patties: drained tuna water + water to equal 1/2 cup; set aside. Mix in jar:  3 T. dry milk powder, 1 T. unbleached flour, 1/4 tsp. lemon pepper  Add water/tuna water mixture, put lid on jar tightly.  Shake until smooth. Pour into sauce pan, heat on medium-high,  stirring constantly until thick,  stir/cook  1 minute.  Take off heat, add up to 1/8 tsp. dill weed and couple shakes garlic salt, stir.  Cover, let sit 2 minutes.

Garlic Mashed Potatoes

2 large potatoes, peeled and cubed (or scrub but don’t peel, then cube)

2  cloves garlic, peeled, cut in halves

up to 1/2 c. reconstituted milk (start with 1/4 c. and add more if needed)

2 T. butter or margarine

1/4 tsp. salt

1/8 teaspoon pepper

Potatoes and garlic in saucepan. Cover with water; bring to a boil. Reduce heat; simmer for up to 20 minutes, or until done.  Drain  cooked  potatoes/garlic and put into a mixing bowl (save potato water,  chill overnight,  then freeze, to use when making Cowboy Chowder). Add remaining ingredients; mash until smooth  Makes 2 to 3 servings.

Green Beans

1/2 c. drained green beans is one serving (save/freeze the liquids for vegetable soup). Heat green beans, then add 1/4 tsp. margarine, stir.  Optional: sprinkle lightly with garlic salt if desired.

Bacon Fried Rice

2 large eggs, beaten

2 stalks celery, chopped or thinly sliced

about 1/2 c. diced onion

up to 3 cups cold /cooked long grain white or brown rice

2 to 4 T. cooked crumbled bacon (can use more if have and want)

oil for stir-frying

soy sauce

Heat wok or frying pan on medium heat, and add 1 tablespoon oil.  When oil is hot, add the beaten eggs.  Cook,  stir,  lightly mash with a fork, until they are scrambled bits, but not dry;  remove from pan.  Turn heat up to medium high, add 1 tablespoon oil to pan; cook celery and onion, adding a bit of soy sauce as desired.   Remove from pan onto cooked eggs.  Add a little more oil to pan, let it get hot, then add the rice.  Stir-fry using a wooden spoon or fork. When rice is heated through,  add scrambled egg/cooked celery/onion back into pan; mix thoroughly.  Stir in crumbled bacon.  Serve  hot. Top with soy sauce as desired.  Makes 2 to 3 servings.

Serve with raw carrot sticks and a slice of whole wheat bread.

Polka Dot Stew

4 to 6 c. water

1/2 c. dry lentils (brown or green), rinsed

1/2 onion, finely chopped


1/3 c. dry white rice (or brown rice)

1 large carrot, peeled, halved, thinly sliced

2 chicken bouillon cubes (or more according to taste)

2 to 4 T. tomato sauce

sea salt, garlic salt, and pepper to taste

In pot: water, lentils, onion (and if using brown rice, add now also).  Bring to a boil, turn to low, cover, cook for 25 minutes. Add rice (if using white), carrots, bouillon, tomato sauce, and more water if needed.  Bring to a boil, cover, turn to low, cook 20 more minutes. Season with sea salt,  garlic salt, and pepper to taste.  Makes 3 to 4 servings.

Serve with whole wheat bread or flour tortilla crackers.

Tip: dry beans (also called legumes) plus grain, make a complete protein. For example:  burritos are beans with flour tortilla,  or southern tradition of beans with cornbread, also rice and beans, or lentil soup and whole wheat bread.

Mexi Lentil Wraps

Leftover mexi lentils n’ rice (about 1 and 1/3 cups)

4 flour tortillas

Grated cheese (3 T. per wrap)

Salsa or taco sauce (optional)

Assemble  wraps by  using  about  1/3 c. cooked mexi lentil n’ rice mix in each one, top with cheese, keep flat,  heat in microwave.  Add salsa or taco sauce,  fold like burritos.  Makes four, or 2 per meal for one person.

Carrot Celery Salad (one serving)

1 carrot, peeled and grated

1 stalk celery and leafy top, sliced or diced

1 to 2 T. vinaigrette, according to taste

Mix prepared  carrots and celery  with vinaigrette just before ready to serve.

Vinaigrette: 2 T. apple-cider vinegar, 1/4 cup vegetable oil, small clove garlic (minced),  1/4 teaspoon sea salt,   1/8  teaspoon  yellow mustard,   1/8 tsp. parsley or oregano, pepper and more sea salt to taste.